Pininyahang Baboy is an easy yet tasty weeknight meal you’ll love with steamed rice. With tender pork, juicy pineapples, crisp bell peppers, and a tangy, creamy sauce, it’s sure to be a family favorite!
This pininyahang baboy was one of the dishes I made for our holiday series on the blog, but I got knocked down by a bad case of flu right around Christmas time, and I was too sick to post the recipe in time for Media Noche. Quite a bummer because it would have made a great addition to your New Year menu.
I am feeling much better now and back in the groove so here is the recipe finally. Better late than never, right? Besides, this creamy pineapple pork is not only perfect for the holidays but you’ll love its tropical flavors year-round.
Tips on How to Cook Pork Pininyahang
- Quickly pan-fry the bell peppers in hot oil to help draw out their natural sweetness as well as keep their shape when added to the stew.
- I find the leaner pork tenderloin works well with the already rich sauce but feel free to swap with pork butt or belly if you prefer a fattier cut.
- Make sure the canned pineapple chunks are packed in juice and in not heavy syrup as this is the liquid will use to braise the meat.
- I use table cream (Nestle’s all-purpose cream) to add a touch of creaminess. You can substitute an equal amount of coconut milk if you like.
- For a creamy, smooth consistency, simmer and do not bring the sauce to a boil once the cream is added lest it curdles and separates.
I hope you give this pininyahang pork a try for dinner. It’s quick and easy to make for busy weeknights yet big on taste. It’s amazing with steamed rice, mashed potatoes or egg noodles!
More Pork Recipes:
- 1 tablespoon canola oil
- 1/2 red bell pepper, seeded, cored and cut into 1-inch cubes
- 1/2 green bell pepper, seeded, cored and cut into 1-inch cubes
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- 1 tablespoon fish sauce
- 1 cup pineapple juice
- 1/2 cup water
- 1 cup table cream
- 1 cup pineapple chunks
- In a wide pan over medium heat, heat oil. Add bell peppers and cook for about 20 to 30 seconds. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add pork and cook until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add pineapple juice and water. Bring to a boil, skimming scum that may float on top.
- Lower heat, cover, and simmer for about 20 to 30 minutes.
- Add cream and continue to simmer until sauce is reduced and pork is fork-tender and cooked through.
- Add bell peppers and pineapple chunks. Continue to cook for about 1 to 2 minutes or until heated through.
- Season with salt and pepper to taste. Serve hot.